I’ve been making homemade peanut brittle for over 20 years. When I was a teenager and living at home, my dad had a cookbook that I would experiment out of. Homemade peanut brittle was my very first attempt at using a candy thermometer.
Homemade Peanut Brittle
Being young and new in the kitchen, the first time I tried this homemade peanut brittle I burned it, the second time I read the instructions more carefully and was triumphant. Seventeen years old and I had successfully boiled my first real batch of Christmas candy.
Homemade Peanut Brittle
This recipe for peanut brittle is from The Good Housekeeping Illustrated Cookbook
There’s a photo of every single recipe and many have step by step illustrations, plus very easy to understand instructions. The book is full of references, charts and guides. I highly recommend it to anyone! This is the most cherished cookbook in my collection.
For this recipe you will need the following supplies and ingredients:
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1/4 cup water
- 1 cup salted Spanish peanuts
- 2 tablespoons unsalted butter, softened
- 1 teaspoon baking soda
- Butter for greasing the pan
You will also need:
Making Peanut Brittle
Measure out all the ingredients first. This is crucial as you won’t have time to measure things as you go along. This recipe requires that you work quickly when the candy is ready.
- Grease a cookie sheet with butter and set aside.
- In a heavy saucepan, combine sugar, corn syrup, salt, and water.
- Bring to a boil over MEDIUM heat, stirring until sugar has dissolved, about 10 minutes.
- Stir in peanuts.
- Continue cooking, stirring frequently so the peanuts move around (they can brown too much if they sit at the bottom of the pan), until temperature on the candy thermometer reaches 300 degrees (hard-crack stage).
- Remove from heat and stir in the butter.
- Add baking soda and stir, then immediately pour onto prepared cookie sheet.
- Spread with a rubber spatula.
- Allow candy to cool completely then break into pieces.
More holiday treats
- White Chocolate Candy Cane Crescents
- Thumbprint Cookies
- Italian Anisette Cookies
- Adorable Snow Globe Cookies – Princess Pinky Girl
- Christmas Crack Chex Mix – Princess Pinky Girl
- Candied Pecans
- Potato Candy
- Saltine Toffee
This post was originally published on this blog on Dec 3, 2014.
Homemade Peanut Brittle
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 cup sugar
- ½ cup light corn syrup
- ¼ teaspoon salt
- ¼ cup water
- 1 cup salted Spanish peanuts
- 2 tablespoons unsalted butter softened
- 1 teaspoon baking soda
- Butter for greasing the pan
Things You'll Need
Before You Begin
Instructions
- Grease a cookie sheet with butter and set aside.
- In a heavy saucepan, combine sugar, corn syrup, salt and water. Bring to a boil over MEDIUM heat, stirring until sugar has dissolved, about 10 minutes.
- Stir in peanuts. Continue cooking, stirring frequently so the peanuts move around (they can brown too much if they sit at the bottom of the pan), until temperature on the candy thermometer reaches 300 degrees (hard-crack stage).
- Remove from heat and stir in the butter. Add baking soda and stir, then immediately pour onto prepared cookie sheet. Spread with rubber spatula.
- Allow candy to cool completely then break into pieces.
Nutrition
Amanda Davis
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Sandra says
Delicious! My only problems were with knowing when the sugar had dissolved (It’s a sea of bubbles!) and being unsure whether I was to stir for 10 minutes from the beginning or from when the mixture boiled. I must have guessed right, because the resulting brittle was delicious.
Cyndi Garifi says
I have tried a few Peanut Brittle recipes and not having much success. Is it because I’m at 5280 feet? I want to try yours but need to see what I’m doing wrong. Tried Trisha Yearwood’s, calls for 1T of each Salt and Soda, when I cook it to hard ball (tested in water) stage it still sugary, used a candy thermometer the first time and it still didn’t turn out.
Beth Pedersen says
Very easy to make and very good to eat!
Lorraine Burden says
Very good! One person I gave it to, said it was the best he’s ever tasted.
Sandra D says
Any reason I couldn’t use regular peanuts?
G godfrey says
Yes. Regular peanuts are already cooked. If you cook them again in the brittle, they will burn and ruin the flavor of the candy
Paula H says
I made the peanut brittle and it was delicious. Give it 5 stars. Thanks
Judy says
I always make mine in the microwave…turns out good everytime and so easy.
Amanda Formaro says
Great tip, thanks!
Dawn Moreau says
Recipe??
Linda fox says
How do you cook it in the microwave. Please help
Natalie says
YUM! This brittle looks so good!
Amanda Formaro says
Thanks! Hope you get a chance to try it :)
Angie | Big Bear's Wife says
I’ve never tried to make peanut brittle but I know Thomas would love it! Have to make this soon!
marian says
Can the PB candy be doubled or best make 2 batches
Amanda Formaro says
Yes, but keep in mind that you have to work quickly. So make sure you have two cookie sheets ready and you will need to use a larger pan like a Dutch oven.